Increasing Seafood In The Usda Food Patterns Increases Eicosapentaenoic Acid (Epa) And Docosahexaenoic Acid (Dha) And Other Nutrients

In response to scientific evidence that seafood has important health benefits, the 2010 Dietary Guidelines Advisory Committee investigated the impact of increasing seafood in the USDA Food Patterns on eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and overall nutrient adequacy. Three scenarios were modeled: 4 oz/wk of seafood higher in EPA+DHA (HI); 8 oz/wk of HI seafood and seafood lower in EPA+DHA (LO) in proportions currently consumed; and 12 oz/wk of LO seafood. The USDA Food Patterns and National Nutrient Database for Standard Reference (SR 22) were the basis for analysis. To meet desired EPA+DHA levels, amounts of seafood in the Protein Foods group were increased, replacing some meat and poultry, while eggs, processed soy products, nuts, and seeds were held constant. All scenarios met almost all goals for nutrient adequacy, paralleling the base USDA Food Patterns. With more seafood in the patterns, selenium and vitamins D and B‐12 were substantially increased. EPA+DHA levels in the 2000 calorie pattern were 292 mg/d (4 oz HI), 253 mg/d (8 oz LO+HI), and 201 mg/d (12 oz LO). Seafood can be increased to 8 oz/wk of LO and HI species as currently consumed to achieve 250 mg/d of EPA+DHA, while maintaining the nutrient adequacy of the USDA Food Patterns and improving vitamin D levels. The recommendation to increase seafood intake was included in the 2010 Dietary Guidelines for Americans. Supported by USDA/CNPP.